I'm baking (Canadian Thanksgiving) two succulent pumpkin pies, and I just noticed something interesting.
I've always known pies and such are high in carbs (usually 40-60 carbs per slice); also I know that sugar is 2 carbs per 2 tablespoons. But somehow I never thought that flour would be where the rest of the carbs come from (I knew it contributes--but not how much).
23 carbs for 2 tablespoons!!! Holy crap!! It has more carbs than four sugar tablets!!
I'm using Robin hood best for cakes and pastries mix. I plan to calculate exactly what each slice of pie will be worth after I'm done, should be around the expected 40-60 carbs a slice.